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This is a moist version of mofongo, which is usually drier. It is very similar to the traditional Puerto Rican recipe; the main difference is that it is boiled rather than fried.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Boil water in a large saucepan; add plantains, 2 tablespoons salt, and a dash pepper. Cook until very soft, about 30 minutes. Drain.

  • Fry bacon in a skillet until crisp, 5 to 7 minutes. Transfer to a bowl; crumble.

  • Crush pork rinds in a mortar; transfer to a bowl.

  • Blend olive oil, onion, cilantro, garlic, remaining 1 tablespoon salt, and a dash pepper in a food processor until liquefied.

  • Mash warm plantains in the mortar in batches; transfer to a large bowl. Stir in pork rinds, bacon, and olive oil mixture until well combined. Shape mofongo into balls.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

533.6 calories; 10.6 g protein; 29.8 g carbohydrates; 19.1 mg cholesterol; 3879.4 mg sodium. Full Nutrition